Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Adaptable One Pot Tuna Melt Recipe
    Lost? Site Map

    Adaptable One Pot Tuna Melt

    Total Time:

    Prep Time:

    Cook Time:

    35 mins

    15 mins

    20 mins

    jo_mama's Note:

    This is a delicious, simple one-pot meal that is quite adaptable and forgiving. Also, it freezes and reheats nicely, so make a lot to use for lunches throughout the week.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note



    Units: US | Metric

    • 1 tablespoon oil (EVOO, veg oil, butter, whatever you have on hand)
    • 1 medium onion, diced (or use scallions or shallots, whatever onion-y thing you have on hand will work fine)
    • 3 garlic cloves, crushed and minced (more or less to tast, can be omitted completely)
    • 2 celery ribs, diced (I also use the smaller, paler celery hearts and leave, they have great flavor)
    • 2 carrots, peeled and diced
    • 2 tablespoons butter
    • 2 tablespoons flour
    • 3 cups milk (microwaved or warmed so it's at least room temp)
    • 1 cup sharp cheddar cheese, shredded (or other cheese of your choice)
    • 2 (6 ounce) cans tuna in water, drained
    • 2 lbs frozen mixed vegetables
    • salt and pepper


    1. 1
      Prepare all of the vegetables.
    2. 2
      In a large pot (likely the largest you own--at least 4 quarts, if not larger), heat 1 tbsp of oil on medium-high heat.
    3. 3
      Add onion and season with a dash of salt and pepper and cook approx 3 minutes until onion softens. Add celery, carrot, and garlic (seasoning again with a dash of salt and pepper) and cook for another 3 minutes. Be careful not to burn the garlic, or it will turn bitter.
    4. 4
      Turn the heat down to medium. Move the vegetables to one side of the pan. In the empty side add 2 tbsp butter. Melt the butter. As soon as it melts, sprinkle 2 tbsp flour over the butter. Using a wooden spoon, mix the butter and flour: it will seem to form a paste. Cook for about 3 - 5 minutes (it will be bubbly), stirring occasionally. What you have just done is created a roux, a thickening agent.
    5. 5
      Turn the heat up to med-high. Slowly add milk to the roux, stirring to incorporate. If you have a whisk, try using a whisk. A wooden spoon will also work fine. It's ok if stray veggies are in the roux, or of part of the roux is in the veggie pile. Just try to keep the majority of it separate. At some point, you'll just have to mix the whole thing together because it will be impossible to keep them apart any longer. Once all the milk is incorporated, bring the mixture to a boil. Turn down temperature to medium-low.
    6. 6
      Add cheese and tuna. Stir to incorporate. Add mixed veggies. Let pot sit so everything gets warmed through. Taste and adjust seasonings.
    7. 7
      Serve with toast, rice, pasta, or a baked potato.
    8. 8
      This also freezes nicely and is something I frequently take as a lunch.
    9. 9
      You can adapt this recipe by substituting ingredients.
    10. 10
      -You can change up the veggies and instead of the mixed frozen veggies you can add broccoli, cauliflower, zucchini, etc.
    11. 11
      -You can add green peppers when you add carrots and celery. You could omit the celery and carrots altogether.
    12. 12
      -You can use other cooked meats (e.g. poultry, shrimp, imitation crab/lobster, etc.) instead of canned tuna.

    Ratings & Reviews:


    Nutritional Facts for Adaptable One Pot Tuna Melt

    Serving Size: 1 (311 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 307.9
    Calories from Fat 131
    Total Fat 14.6 g
    Saturated Fat 7.6 g
    Cholesterol 54.0 mg
    Sodium 393.7 mg
    Total Carbohydrate 24.7 g
    Dietary Fiber 5.4 g
    Sugars 1.5 g
    Protein 21.4 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes